Strawberry Shortcake

Has this week been crazy for anyone else, or is it just me? I feel like it needs to be the weekend already. I know, I’m dreaming. It’s only Wednesday for goodness sakes. It doesn’t help that my mom, sister and step-dad are coming in town this weekend. I am so excited that it feels like the week cannot end soon enough. 

If you need a mid-week treat like I do, I’ve got you covered. 
Strawberry Shortcake has all of the essentials:
1. Biscuits for my bread/carb cravings
2. Light, fluffy cream to sub in for my daily ice cream (or fro yo) fix
3. Berries to that are so sweet they actually somewhat satisfy my everlasting sweet tooth…and of course  they add enough nutritional value to make it all worth something!

Not to mention this dessert is pretty dang adorable.

Strawberry Shortcake
(Adapted from here)

Makes 8 servings

Ingredients:
2 cups fresh strawberries, sliced
1/4 cup sugar
2 cups Cool Whip or whipped cream
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup butter, cut into chunks
2/3 cup milk

Directions:
1. Combine sliced berries and sugar in a medium bowl. Stir gently to combine. Cover and refrigerate while preparing the biscuits (can be prepared up to about 4-6 hours ahead of time).
2. For the biscuits, preheat oven to 425 degrees.
3. Combine flour, baking powder, salt and sugar in a medium bowl. Whisk to combine. Cut in chunks of butter until they are about pea-size. Stir in the milk until just combined.
4. Knead dough two or three times on a lightly floured surface. Pat until dough is about 3/4 inch thick. Cut into biscuits with round cutter and place on a lightly greased cookie sheet. Bake 15-18 minutes or until golden brown.
5. When biscuits have cooled about 5-10 minutes, slice each in half. Layer whipped cream and strawberries on the bottom half, and top with remaining half of the biscuit. Top it all off with more cream and strawberries if desired.

Bacon Egg and Cheese McMuffins

I couldn’t tell you the last time I ordered something from McDonald’s. That is fine with me, because I really want as little to do with it as possibly anyway. Whenever I hear the stories about people leaving a McDonald’s burger out for years and years and the food barley changes in look, it makes me want to eat a fresh green salad, extra veggies please.

I was the princess of 6-piece Chicken McNuggets with sweet and sour sauce when I was a kid. Princess, I tell ya. And then there were the Sausage and Egg McMuffins which were pretty delish, until the McGriddles came along. OMG, sooo good on the tongue. But then I felt like I was going to have a heart attack after eating one. Not so good.

Now that my Mickey-D’s days are past me, I find myself missing those classic breakfast sandwiches. Every once in awhile I’ll make breakfast sandwiches on bread or bagels. After making Biscuits and Gravy this weekend, I was left with some spare biscuits. Perfect for a McDonald’s remake without the guilt…or heart attack.

These add up to about 330 calories, which is about 100 cals less than McDonald’s. This is a little more than I normally like to have for breakfast during the week, but not unreasonable by any means. Plus, you know exactly what you’re eating with these homemade variety, whereas with McDonald’s who knows what you’re putting in your body. Not me. And I don’t really want to know. 
I like making my breakfast sandwiches with egg, cheese and any combination of ham, sausage or bacon. 
Ba-da-da-da-da…I’m lovin’ it! 
Bacon Egg and Cheese McMuffins
(Inspired by McDonald’s)
Makes 2 sandwiches
Ingredients:
2 biscuits
2 slices bacon (or more if desired)
2 eggs
2 ounces cheddar cheese, sliced
Pepper to taste
Directions:
1. Cook bacon according to package directions until crispy. 
2. While bacon is cooking, heat another skillet over medium-low heat. Add eggs to a small bowl and whisk. Pour into heated skillet. Let cook about one minute. Scrap spatula around the edges to loosen egg from the sides. Fold egg mixture in half on top of itself (like an omelet). Continue cooking another minute, flip and cook one more minute. Cut in egg mixture in half. Season with pepper. 
3. Split biscuits in half. Add half of the cooked egg to each biscuit, top with an ounce of the cheese, then bacon. Press down top half of biscuit. Serve immediately.

Biscuits and Gravy

Saturday breakfast doesn’t get more Southern than biscuits and sausage gravy.

I never had this while growing up, but it’s not entirely my fault. I would bet to say most restaurants where I grew up didn’t have this on the menu, or maybe I was just too picky to notice. While eating out for breakfast, I probably ordered pancakes 99% of the time without even thinking twice.

Greg on the other hand is almost the opposite. He orders biscuits and gravy all. the. time. (as discussed here and here for example.) So it has definitely grown on me and worked its way into my diet as well.

I picked up the ingredients earlier this week and have been looking forward to making the Southern breakfast staple ever since.

I kept it simple when it came to the biscuits. I could have made them from scratch, but Pillsbury’s flaky biscuits are pretty darn good as it is. They were baked to golden perfection. I was very proud of them.

The gravy turned out a little thicker than I would ideally want, but still tasted amazing. I almost added spices to the gravy while it was cooking, but glad I decided to wait because the sausage itself was hot enough for me! Greg ended up adding hot sauce to his though. 

Just looking at this kindddd of makes me want to go for another run later.

But then I realize that’s just crazy talk. Weekends are meant for indulgent breakfasts anyway. Doughnuts last Saturday, Biscuits and Gravy this Saturday. What should be in line for next Saturday?
Biscuits and Spicy Sausage Gravy

Makes about 6-8 servings*

Ingredients:
8 biscuits (I used Pillsbury’s refrigerated Flaky Biscuits)
1 pound hot sausage roll
1/4 cup all-purpose flour
2 cups milk (I used skim)
Optional-
Pepper to taste
Hot sauce to taste

Directions:
1. Bake biscuits according to package directions, or prepare your own following recipe.
2. While biscuits are baking, heat medium-large skillet over medium heat. Add sausage and continuously break-up meat into small crumbles using spatula.
3. When sausage is just about finished cooking, turn heat to low and add flour. Stir to coat. Slowly add milk, continuing to stir until thickened. Add pepper at this time if desired. Remove from heat.
4. Add biscuits to plates and top with desired amount of gravy (about 1/3-1/2 cup per biscuit).

*I halved the recipe for this post.